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Favorite way to use chocolate in savory dishes?

ipsedixit Jul 29, 2011 08:21 AM

Chocolate in desserts, or sweets, is easy. Been there. Done that.

Nothing wrong with it.

But I want to hear about your favorite way to use chocolate in a savory fashion -- either a dish, or a technique.

My favorite savory chocolate use is a sauce made by combining dark chocolate (80%), with soy sauce and crushed Sichuan Peppercorns.

It's wonderful for braising Chinese style pork ribs, as well as an addition to Dung Po Pork.

And you?

  1. s
    sushigirlie Jul 29, 2011 08:27 PM

    Melted dark chocolate and EVOO is a magic combination. I first read about it in Anya von Bremzen's The New Spanish Table. She suggests spreading it on toast and sprinkling it with sea salt.

    1. k
      karenfinan Jul 29, 2011 05:59 PM

      What a wonderful sounding sauce, I'll be trying it soon. The only savory chocolate I've done is mole.

      1 Reply
      1. re: karenfinan
        c
        chefathome Jul 29, 2011 07:02 PM

        After eating it here I had the need to replicate it. Awesome with venison! An interesting article.
        http://vueweekly.com/dish/story/beef_...

      2. c
        chefathome Jul 29, 2011 05:38 PM

        Already mentioned - risotto, barbecue sauce and chili. Mole sauce, of course. And a delicious sauce that pairs with game is bittersweet chocolate and gorgonzola (plus a few other ingredients).

        Sometimes I use it in rubs for beef (i.e. with coffee).

        Most recently grilled shrimp with bittersweet chocolate mousse.

        1. w
          wattacetti Jul 29, 2011 09:30 AM

          I've painted milk chocolate onto oven-dried serrano jamón. I have also used it as a topping for white risotto (grated bittersweet) and foie gras (grated; mix of milk and bittersweet), and as a component for a variety of sauces for game meats (works best with caribou for me)

          I have eaten chocolate risotto (not just for dessert - works with quail and scallops) and have had it as a component of a barbecue sauce with pulled pork and brisket.

          I have also had chocolate pasta - that was a miss.

          1. biondanonima Jul 29, 2011 08:41 AM

            I add cocoa powder and/or unsweetened chocolate to chili and various other soups and stews - it gives a wonderful, deep undertone to the flavor. I've even used 85% chocolate in a pinch and it's fine. I love your sauce idea - will have to try that!

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